1 dried ancho chile, seeded, deveined, torn into pieces
1 cup coarsely chopped cilantro
1/2 cup chopped onion
1/4 cup lime juice
2 green jalapeño chiles, halved, seeded and deveined if desired
1 garlic clove
2 teaspoons canola oil
1 teaspoon coarse salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 1/2 lb. well-trimmed boneless leg of lamb, cubed (2 inches)
1 red onion, cut into 1 1/2-inch pieces
1. Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
2. Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
3. Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.
PER SERVING: 300 calories, 13 g total fat (4.5 g saturated fat), 37 g protein, 6.5 g carbohydrate, 115 mg cholesterol, 290 mg sodium, 1.5 g fiber